Author: Tyler Florence with revisions by Chef James R. Kirkley, IV
This is a visually stunning ham. The ham is dark and crispy and glistens with a sugary glaze
1 (8 to 10-pound), smoked ham – bone-in, skin on
Kosher salt and freshly ground black pepper
1 bunch, fresh sage leaves
1/4 cup, il Fustino extra-virgin olive oil (preferably Tuscan Blend)
1 cup, unsalted butter – (2 sticks) cut in chunks
2 tangerines – sliced thin, seeds removed
2 cups, tangerine juice
2 cups, light brown sugar – packed
1 cup, water
1/4 teaspoon, whole cloves
2 cinnamon sticks
5 1/2 pounds, carrots – peeled
- Preheat the oven to 300 degrees F.
- In a large roasting pan place ham fat-side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop about 8 of the sage leaves and put it in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours.
- Prepare glaze while ham is in oven. Place a saucepan over medium heat. Add butter, tangerines, tangerine juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; about 30 to 40 minutes.
- After the ham has baked two hours, pour the tangerine-glaze, including fruit over top of ham. Scatter the remaining sage leaves on top and return ham to oven and continue baking for 1 hour, basting twice.
- Scatter the carrots around the ham and coat in the tangerine glaze. Return to oven and bake until carrots are tender, about 30 minutes. Remove from oven and allow it to rest before carving.
- Serve the carrots and tangerine glaze on the side.